Time for Shrovetide buns...

On Sunday 22 February we celebrate Fastelavn (Shrove Sunday), so why not enjoy the occasion with some Shrovetide buns, or as the Norwegians say; fastelavnsboller!

Say cheese!

2006 marks fifty years since an agriculture student handed in his assignment on a completely new type of cheese. The Jarlsberg cheese with its familiar large holes has long been a staple in the Norwegian diet, and is now also found in kitchens across the world.

Gløgg

Gløgg is Scandinavia's variant of mulled wine and basically consists of hot red wine with spices and a dash of some kind of spirit, e.g. brandy, rum, vodka or aquavit

Lobster / Crayfish Au Gratin with Jarlsberg

A highly exclusive starter developed by The Culinary Institute of Norway.

Soft Goat Cheese & Smoked Salmon on Toast

This recipe brings you just a little closer to experiencing the spectacular Norwegian fjords and mountains.

Summer Menu for 4

The former resident chef at the Royal Norwegian Embassy in London, Sebastian Myhre, presents three of his favourite summer dishes...

Vegetables Au Gratin

Super-easy Jarlsberg & vegetable dish that can be made in advance

Carrot Cake with Snøfrisk

Who doesn't love a slice of delicious carrot cake? Try making it with a creamy Snøfrisk Icing!

Cream Layer Cake (Bløtkake)

On Norway’s Constitution Day, 17th May, these sumptuous cream gateaux are a popular and delicious entry on any buffet or dessert table. This particular one is decorated in our national colours – red and blue berries and white cream.